`We all lead busy lives and sometimes it’s nice to be able to cook dishes with a little bit of help. This week Tesco’s were offering the Patak’s Cooking sauces at a very reasonable cost. I decided to buy a couple to try out especially as these ones just needed the main ingredients like vegetables to be added to the sauce to create a curry. I tried the Jalfrezi sauce which was marked suitable for vegetarians and on the bottle it was being marketed as ” A sweet pepper & tomato sauce with coconut & coriander” and only with medium heat. I made this curry in the Instant Pot (IP)so it was really quick to cook too.
The instant Pot is an electric pressure cooker that has several other functions, including pressure cooking, slow cooking, rice cooking, steaming, warming and sautéing — all in one appliance that helps expedite the cooking process. It also works as a yogurt maker and a dough proofer.
Jump to Recipe
Ingredients:
- 12 baby potatoes washed and diced into 4
- 1 jar Pataks Jalfrezi sauce
- 2 tbls oil
- 1 tsp cumin seeds
- small bunch of fresh coriander to garnish
Method:
- Heat the Instant Pot on the saute mode and add the oil and cumin seeds.
- Once the cumin seeds go brown, add the washed and diced potatoes
- Add the jalfrezi sauce and one cup of water and stir.
4. Turn the Instant Pot to Manual mode and allow the curry to cook for 3 minutes. Allow for the pressure to release naturally. If you want the sauce to be thicker, you can allow the curry to cook for a few minutes on the saute mode.
5.Remove the curry in a serving bowl and garnish it with coriander.
6..Serve it with rice or naan.
The curry sauce gives the curry a restaurant style taste and smell. For me, I needed to add extra salt and chili powder to my curry but overall not a bad taste and worth having a few bottles handy for when you want a curry in a hurry or great to take on holidays.
More curry recipe you may wish to try are:
- New Potato curry.
- Mixed Vegetable and chick peas jalfrezi
- Cabbage, New baby potatoes and Sweet Thai chilies Curry with baby onions
- Masala and Coconut Stuffed Aubergine and Potato Curry
- Masala Stuffed Orange Baby Bell Peppers (Bharela Marcha)
Potato Curry using Pataks Jalfezi Sauce in Instant Pot Review
Ingredients
- 12 baby potatoes washed and diced into 4
- 1 jar Pataks Jalfrezi sauce
- 2 tbls oil
- 1 tsp cumin seeds
- small bunch of fresh coriander to garnish
Instructions
- Heat the IP on the saute mode and add the oil and cumin seeds.
- Once the cumin seeds go brown, add the washed and diced potatoes
- Add the jalfrezi sauce and one cup of water and stir.
- Turn the Instant Pot to Manual mode and allow the curry to cook for 3 minutes. Allow for the pressure to release naturally. If you want the sauce to be thicker, you can allow the curry to cook for a few minutes on the saute mode.
- .Remove the curry in a serving bowl and garnish it with coriander.
- Serve it with rice or naan.
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Disclaimer: This post and recipe is shared as I liked the product. I was not paid or sent any free samples by the company. The views and comments are mine and being shared for information to other vegetarians and vegans.